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Peppered Parmesan Shortbread

Spice Islands®

Peppered Parmesan Shortbread


  • Prep Time: 25 minutes
  • Total Time: 2 hours 55 minutes

36 slices


1-1/2 cups all-purpose flour

1 cup grated Parmesan cheese

1/2 cup cold butter (no substitutions), cubed

1/4 cup Argo® Corn Starch

3/4 teaspoon Spice Islands® Thyme

1/2 teaspoon Spice Islands® Cayenne Pepper

1/3 to 1/2 cup sour cream

1 tablespoon milk

1 teaspoon Spice Islands® Medium Grind Black Pepper


Combine flour, cheese, butter, corn starch, thyme and cayenne pepper in a food processor.  Pulse until mixture resembles coarse oatmeal.  Add sour cream, a spoonful at a time, pulsing until mixture is combined.  Remove from food processor.

Knead 2 to 3 times forming dough into a ball.  Divide the dough in half.  Shape each half into a flat log, about 2-inches wide and 1/2-inch thick.  Wrap logs in plastic wrap.

Refrigerate for 2 hours or overnight.

Brush the top of each log with milk and sprinkle with black pepper.  Slice the dough at 1/4-inch intervals and place on baking sheets.

Bake in preheated 325°F oven for 25 to 30 minutes until golden brown.  Cool on a wire rack.  Delicious served with Beer Cheese Soup.

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